Roasted-Vegetable Panzanella

Roasted-Vegetable Panzanella
Photo by Romulo Yanes


  • 11 tablespoons extra-virgin olive oil
  • ¾ cup fresh basil
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons capers (packed in brine)
  • ¾ pound cherry tomatoes
  • ½ teaspoon black pepper
  • + 6 more ingredients
    • 1 large garlic clove
    • 1 pound lightly salted fresh mozzarella
    • 1 19-oz can cannellini beans or chickpeas
    • 3 12-inch lengths of crusty baguette
    • 1 pound green beans
    • 3 tablespoons balsamic vinegar (preferably white)

Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl ...

View full recipe at Epicurious


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